Lemon Farfalle with Shrimp, Garlic and Butter (20 Minutes)

Our organic lemon farfalle already carries a fresh citrus note, so this dinner needs only a few ingredients. Ready in about 20 minutes.

Ingredients (serves 2–3)

• 1 bag Néssi organic lemon farfalle (250g)
• 12 oz raw shrimp, peeled and deveined
• 3 tbsp butter
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, sliced
• Pinch of chili flakes
• Zest and juice of 1 lemon
• Handful of chopped parsley
• Sicilian sea salt and black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the farfalle according to the package, until al dente. Save 1 cup of pasta water.
2. Meanwhile, heat the olive oil and 1 tbsp butter in a large skillet. Add the shrimp, season with salt and cook 1–2 minutes per side until pink. Remove.
3. Lower the heat, add the remaining butter, garlic and chili and cook 1 minute without browning.
4. Add the drained pasta, lemon zest and juice and a splash of pasta water. Toss until glossy.
5. Return the shrimp, add parsley, adjust salt and serve immediately.

Variations

• Swap shrimp for asparagus and peas for a vegetarian version.
• Finish with a spoon of ricotta for extra creaminess.

More ideas: easy Italian recipes · Italian pasta